The obvious environment and service can understand why the star was dropped, but the delicious kaiseki cuisine provided is not disappointing, especially the performance of the puffer dolphin cuisine is impressive. It is worth a try. The wild oyster brushing pot is full of wild flavor. It should be a mature taste buds that the old man is extremely appreciative! The performance of fish cuisine and beef sushi is also above the standard! The only thing that is not distinctive is the dessert, which is slightly ordinary! But you can feel the sincerity of the chef&#39;s desire to keep the original flavor of precious ingredients and the moderate and refreshing taste of the seasoning! Compared with Kyoto Yoshiga, the price is considered close to the people 😆

Trip Gourmet Awards 2023

Ginza Koju

Very formal French restaurant, meal service is Samsung. There is only one small disadvantage, related to the facilities, let me keep it here, write directly to the restaurant to respond. The last dessert carriage, introduced by a French girl one by one. This link tests both the English listening of the ingredients and the immediate memory. It s more than three items! After today&#39;s test results, I am glad that my cognitive function should not have dropped the paint.

Trip Gourmet Awards

Top 55 Fine Dining 

A Japanese food store with very high quality ingredients, all the dishes are very exquisite, and the service is also very in place. I like his salmon sushi very much, and there are crab legs. The crab legs are full.

It is a western restaurant, the taste is super good, the location is located in Ginza, it is also very convenient, the seafood taste inside can be, the weight is very small, the taste of the juice is still very good.

The sashimi is very fresh, the bluefin tuna in the stomach ^ is really cool to eat, the sea urchin ^ is not fishy and sweet is also arbitrary. There is also the favorite New Zealand mandarin shrimp ^ 🦐! The sashimi platter ^ is quite fresh, all thickly cut 🍣 soft ~ incomparable, super satisfying. Beef is the best to eat raw beef, roasted salmon and foie gras are large and thick and unlimited, and the carbon-roasted raw oysters are also delicious.

I used it on weekday nights. The age group was high and about 5 groups came to the store. The clerk was friendly and provided a nice customer service. I enjoyed the food because it had a habit and I didn&#39;t like it or dislike it! (Vanilla ice cream with Setsu flavor, etc.) I wanted to enjoy the last chocolate in a space where time flows slowly and go again!

The food is as delicious as expected. Just a little disappointed with the much-anticipated dessert &quot;chocolate tea blossoms&quot;. This is a dark chocolate cake in the shape of a Chanel logo flower, which should have been more suitable for social applications. The cook put it on a black plate, and the beauty of the cake was completely unseen, and we were left with a gift of camellia-shaped chocolate. The service is not bad, but the perfect service we experienced at the newly opened Alan Ducas Hotel in Mophis, Macau last year is still a lot worse.

Top 11 Restaurants for Views & Experiences

明显的环境跟服务能理解为何被降星，但提供的美味怀石料理并没有让人失望，尤其是在河豚料理的表现令人印象深刻，值得一试的是那几片野雁刷刷锅，野味十足，应该是要有成熟的味蕾的老饕极度欣赏的一道！在鱼料理及和牛寿司的表现也在水准之上！唯一比较没有特色的是在甜品，略显普通！但可以感受主厨想要保有珍贵食材的原味及调味适中清爽口感的诚意！价位上比起京都吉兆，都算亲民😆

这次来东京很匆忙，没有预定到&ldquo;龙吟&rdquo;以及&ldquo;青柳&rdquo;等餐厅，但却意外地订到&ldquo;银座小十&rdquo;的包间。&ldquo;银座小十&rdquo;位于银座一座大厦的四层，是携程美食林二星、米其林二星餐厅。主厨奥田透与&ldquo;龙吟&rdquo;的山本征治同属德岛料亭&ldquo;青柳&rdquo;的小山裕久门下的三大高徒，店名来源于主厨的朋友陶艺家西冈小十，所以餐厅内有很多西冈小十的陶艺作品。银座小十没有菜单，根据当日食材制作，套餐价格是28000日元，酒水另算，从第一道毛豆冷汤开始，我就喜欢上这里，菜的风格整体清淡而注重食材的本味，恰到好处的形式感都是为内容服务的。纤尘不染的鲣鱼清汤中炭烤鲷鱼的烟熏味就如同陶艺家的作品：人为的残缺和不规则是为了打破常规和完美，在&ldquo;自然&rdquo;的状态中呈现生机和循环。银座小十的食材非常考究，随便一个鸡蛋也可以跟我们讲半天，而且常常有可遇不可求的食材，比如今天就遇到10年野生的鳗鱼。为我们服务的日本大姐怕我们不知道她说的是啥，所以每讲述到特别的食材都打开Ipad给我们看图片，一边看着生前的大鲷鱼，一边吃着碗中的碳烤鲷鱼，这感觉，还真是五味杂陈[捂脸]

This time I came to Tokyo in a hurry. I didn&#39;t book restaurants such as &quot;Longyin&quot; and &quot;Qingliu&quot;, but I accidentally booked a private room with &quot;Ginza Xiaoten&quot;. &quot;Ginza Xiaoten&quot; is located on the fourth floor of a building in Ginza. It is a two-star and Michelin two-star restaurant in Ctrip&#39;s food forest. Chef Otian Tou and &quot;Longyin&quot; Yamamoto is the same Tokushima Liaoting &quot;Qingliu&quot; Xiaoshan Yujiu Gate three high school, the store name comes from the chef&#39;s friend pottery artist Xigang Xiaoshi, so there are many pottery works in the restaurant. Ginza Xiaoshi has no menu. According to the ingredients of the day, the price of the package is 28,000 yen. The wine is calculated separately. From the first edamame cold soup, I like it here. The style of the dish is light and pays attention to the original flavor of the ingredients. The just right form is for the content service. The smoky smell of charcoal grilled salmon in the spotless broth is like the work of a pottery artist: artificial fragmentation and irregularity are meant to break the norm and perfection, presenting vitality and cycle in a state of &quot;natural&quot;. Ginza Xiaoshi&#39;s ingredients are very elegant, any egg can also tell us for a long time, and often have ingredients that can not be found, such as today encountered 10 years of wild salmon. The Japanese eldest sister who served us was afraid that we didn&#39;t know what she was talking about, so every time I told the special ingredients, I opened the Ipad to show us the pictures, while watching the big carp in life, while eating the carbon grilled carp in the bowl, this feeling, it is really five flavors [cover face]

这家餐厅很好，我们在名古屋逗留期间去了两次。两次去食物都非常好！一些工作人员讲英文，他们有给西方人的菜单。两个晚上的体验都很棒 - 食物，服务，气氛都是一流的。一天晚上享用了牛排，后一次则吃了寿司。两样都很出色。 强烈推荐这家位于名古屋的餐厅。

The restaurant was good and we went twice during our stay in Nagoya. The food was excellent both times! Some staff spoke English and they had a menu for Westerners. The experience for both nights was great - the food, service, atmosphere was superb. Enjoyed steak one night and sushi the next. Both were excellent. Highly recommend this restaurant in Nagoya.

连续三年获得米其林三星 &ldquo;银座小十&rdquo;，主厨奥田透与龙吟的主厨，神田的主厨，同出于德岛料亭青柳之门。被称为东京日本料理三剑客。店名小十，是因为跟主厨家交情很深的陶艺家西岡小十，而由来。所以，店里所用的食器都是上乘的上乘之品。桌子是700年的檜木，用素雅手法呈现食材真味，炭烤手法出色。食材也都是精品中的精品，从静冈和德岛等产地直接进货。店主奥田对食材的把握，加上店员温馨的服务，会让你感动的一餐。

Three consecutive years of Michelin Samsung &quot;Ginza Xiaoten&quot;, chef Oda Tokuto and Longyin chef, chef of Kanda, the same Tokushima Yuting Aoyogi. Known as Tokyo Japanese cuisine Sanjianke. The name of the store is Xiaoshi, because of the deep love with the chef&#39;s pottery artist Xigang Xiaoshi. Therefore, the food utensils used in the store are all excellent products. The table is 700 years old teak, with a simple and elegant method to present the real taste of the ingredients, and the charcoal roasting method is excellent. The ingredients are also boutiques in the boutique, from Shizuoka and Tokushima and other origins directly. The owner Oda&#39;s grasp of the ingredients, coupled with the warm service of the clerk, will make you move a meal.

前几年超喜欢去日本，去东京的最大动力是日料，轮胎餐厅那么多，一家家吃过来，感觉最好的两家，其中一家就是银座小十。这家餐厅味道是极好的，和其他同级餐厅差异是，对主厨印象太好了，一个人快乐的大厨，当然可以做出快乐的餐食了。

I really like to go to Japan in the past few years. The biggest motivation to go to Tokyo is Japanese food. There are so many tire restaurants. A family eats it. I feel the best two. One of them is Ginza Xiaoten. The restaurant tastes excellent, and the difference with other restaurants of the same level is that the impression of the chef is too good, a happy chef, of course, can make a happy meal.

银座小十，一家每年荣获世界美食指南两星殊荣的日式餐厅，位于代表日本的高级餐饮区&mdash;&mdash;东京银座。餐厅的老板是日本有名的日本料理厨师之一奥田彻 (Toru Okuda)。能用五种感官享受四季更替的&ldquo;和&rdquo;的精髓，是一直受到众多美食家喜爱的名店。店主奥田先生1969年出生于静冈县，高中毕业后在当地的日式旅馆&ldquo;菊屋&rdquo;开始学习日本料理。1999年开设了自己的店铺，作为向世界宣传已成为世界遗产的日本料理的带头人，他一直活跃在国内外。地址：〒104-0061 東京都中央区銀座５丁目４&minus;8 銀座カリオカビル 4F营业时间：12:00-14:00，18:00-22:00交通：银座站徒歩約3分钟

Ginza Xiaoshi, a Japanese-style restaurant that is awarded two stars annually in the World Food Guide, is located in Ginza Tokyo, a high-end dining area representing Japan. The owner of the restaurant is one of Japan&#39;s famous Japanese chefs, Odachi. The essence of the four seasons of &quot;peace&quot; with five senses is a famous store that has been loved by many gourmets. The owner, Mr. Oda, was born in Shizuoka Prefecture in 1969 and began studying Japanese cuisine at the local Japanese-style hotel &quot;Kikuya&quot; after high school. He opened his own store in 1999, as a leader in promoting Japanese cuisine that has become a world heritage, he has been active at home and abroad. Address: 〒104-0061 Ginza ５ Chome ４&minus; 8 Ginza カリオカビル 4F Business hours: 12:00-14:00, 18:00-22:00 Transportation: Ginza Station Approximately 3 minutes away

闻名遐迩的餐馆，味道环境没得说，用材精致，最大限度地利用了食材自然的鲜美。

Renowned restaurants, the taste environment has nothing to say, the materials are exquisite, the maximum use of the natural delicious ingredients.

Ginza Koju

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